Traditional Plum Dumplings | Fluffy Cinnamon Dumplings
(0)
50 min
Under an hour
Sezamo
Găluște tradiționale cu prune și pesmet rumenit în unt aromat cu scorțișoară, după o rețetă clasică din Ardeal. Un desert de vară desăvârșit, moale și aromat.
Preparation method
Preparing the potatoes and plums
Boil the potatoes whole, in their skins, in salted water until fork-tender. Drain well, let them cool slightly, then peel and mash finely, as if for mashed potatoes.
Wash the fresh plums, dry them, and remove the pits, being careful to keep the halves joined on one side. Place a pinch of sugar mixed with cinnamon inside each plum.
Preparing the dough and shaping the dumplings
Add the egg, flour, and a pinch of salt to the cooled mashed potatoes. Knead quickly into a smooth, soft dough, without overworking it so it stays fluffy.
Chef's tip
Use starchy white potatoes, boiled in their skins, so the dough absorbs as little flour as possible and stays extremely tender.
If the plums are very juicy or sour, sprinkle a little breadcrumbs and sugar inside them before wrapping them in the dough.
Ingredients
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